Imagine a steaming bowl of rich Cajun Gumbo, packed with tender chunks of shrimp, chicken, and okra, all simmering in a flavorful roux. This iconic dish from Louisiana has captured the hearts and taste buds of food lovers around the world.
Get ready to satisfy your hunger and discover the secrets behind this beloved Southern staple.
My parents developed this easy Cajun Gumbo recipe that can be ready in under an hour. While they may not have been from Louisiana, they loved the cuisine, took classes while visiting New Orleans and combined numerous recipes from some of the great chefs of the area.
Cajun Creole versus Creole Gumbo
First, what's the difference between Cajun and Creole cooking? Cajun derives from the French Canadians (Acadians) that settled in the area around New Orleans. Creole derives from cuisines throughout the Caribbean such as West African, French, Spanish, and Native American.
Cajun Gumbo uses a roux, while Creole uses filΓ© (pronounced fee-lay) powder as a thickener and also adds tomatoes. ThisΒ recipeΒ is Cajun.
Browned Flour Roux
My mom used Paul Prudhomme's browned flour recipe, which begins by literally browning the dry flour in a skillet to a nice toasty brown color before beginning. It takes about 10 minutes to do it properly (low and slow!) but it takes a lot of the guess work out of making the dark roux you need for Gumbo.
Tips for making Cajun Gumbo
Mom's only caution for this recipe is to constantly monitor the heat when browning the flour and vegetables. When in doubt, turn the heat down a little and cook a bit longer.
This recipe is on the mild side compared to many Cajun recipes. There's a reason for that. Dad didn't like spicy foods. So, we would make things mild and then add our own hot sauce and filΓ© at the end to suit our own tastes.
Recipe
Ingredients
- ΒΎ cups flour
- 2 tablespoons oil
- 1 pound chicken breasts and/or thighs (cut in Β½ inch pieces)
- Β½ pound peeled uncooked shrimp
- 1 cup celery (chopped)
- 1 cup onion (chopped)
- 1 cup bell pepper (chopped)
- ΒΌ cup fresh parsley (chopped)
- 3-4 cloves garlic (minced)
- 1 tablespoon thyme leaves (chopped)
- black and cayenne pepper (to taste)
- 3 Β½ cups chicken stock
- Β½ teaspoon Worcestershire sauce
- 1 pound fresh or frozen okra (cut into Β½ inch rings)
- 4 cups cooked rice or penne pasta
- hot sauce and file powder (for serving)
Instructions
- Use medium heat and a dry, small skillet. Brown flour stirring constantly with a fork until medium brown, about the color of walnut shells. Watch carefully, to prevent burning. If it does burn, throw it out and begin again with fresh flour.
- Heat a deep cast iron skillet or Dutch oven over medium-high heat. Test the temperature of the pan by lightly gently tapping the top edge of the pan with the tip of your index finger. Heat the oil in the hot pan until it begins to sizzle and turn heat down to medium. Add the chicken cubes, shrimp, vegetables, garlic, herbs and pepper and stir until lightly browned.
- Add the browned flour and stir until all ingredients are evenly coated with the flour. Reduce the burner temperature as required to keep from burning ingredients.
- Add the chicken broth and Worchester sauce; turn the burner heat up to medium-high and bring liquid to a boil. Reduce heat and simmer covered, stirring occasionally, until meat is cooked. Add okra and cook until it is done to your liking. Frozen okra requires less cooking time.
- Correct the seasoning. Add salt if needed.
- Serve over cooked rice or pasta with bread on the side. Place bottles of hot sauce and file' on the table so diners can add to suit their tastes--mild, medium hot or native Cajun Wow!
Until next time, happy eating.
~Audrey
Elaine Hodges
Sounds yummy! Thanks for sharing on the Healthy Living Link Party.
Anne
I love gumbo, thanks for sharing on the Healthy Living Link party
Anne
Now i know what the difference is between Gumbo and Creole. I love them both! Thanks for sharing on the Healthy Living Link Party!
Jamie
Looks delicious...AND easy to make - my favorite!! Pinned it to try one night! #HomeMattersParty
Vickie @Vickie's Kitchen and Garden
I have never tried Gumbo before -it sounds and looks delicious! It's great co-hosting with you at the #HomeMattersParty
Melissa Vera
I have never tried gumbo before this looks absolutely yummy. Can't wait to make it for my family.Thanks for being an awesome cohost on #HomeMattersParty
Chelsea @ The Johnsons Plus Dog
This sounds really good!! Thanks for sharing. #HomeMattersParty
Denise
Who knew there was a gumbo day! Looks delicious. We're enjoying co-hosting the Home Matters Party with you! #HomeMattersParty
Easy Peasy Life Matters
What a run recipe! We have been looking for ways to use up our okra so this is great. Thanks so much for sharing on the Healthy Living Link Party π
Alayna @AlaynasCreations
What a great family recipe. I'm not a patient cook, so I'm not sure I'd get the rou right. LOL
It's been another fun weekend co-hosting the #HomeMattersParty
Sahana
Ha!! I love Okra π This is the first time I am seeing a recipe calling for okra. Sounds interesting, Audrey. Thanks for sharing with us. #HomeMattersParty
Audrey
It is a Southern staple, particularly in Louisiana.
Lorelai @ Life With Lorelai
Oh yeah, I will be trying this recipe! It looks delicious. I had know idea what the difference between Cajun and Creole was. π Thanks for sharing and co-hosting at the #HomeMattersParty - we appreciate you! π
~Lorelai
Life With Lorelai
Audrey
Baby brother was a chef in New Orleans and he explained the difference between the two. Truthfully I still look it up every time I post a recipe, ha ha.